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Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Grandma Oma's Pickled Okra
Pantry American

Grandma Oma's Pickled Okra

4.8

Prep
10 min
Cook
25 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
  4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Sous Vide Dill Pickles
Pantry American

Sous Vide Dill Pickles

5.0

Prep
10 min
Cook
150 min
Total
1660 min

Instructions

  1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
  2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
  3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

French Onion Pickle Dip
Pantry American

French Onion Pickle Dip

4.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the oil in a large skillet over medium-low heat until warm. Add onions and sauté until reduced and caramelized, 15 to 18 minutes. Remove from heat and set aside to cool.
  2. 2 Stir together Greek yogurt, kewpie mayo, cornichon pickles, dill, garlic, salt, and pepper in a bowl until well combined. Once cooled, stir in caramelized onions. Serve immediately with potato chips.

By Annie Campbell

Refrigerator Dill Pickles
Pantry American

Refrigerator Dill Pickles

4.8

Prep
10 min
Cook
10 min
Total
4340 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
  3. 3 Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
  4. 4 Pour cooled vinegar mixture over cucumbers, garlic, and dill.
  5. 5 Seal container with lid and refrigerate for at least 3 days.

By Tammy Gulgren

Christopholofigus' Infamous Jalapeño Relish
Pantry Mexican

Christopholofigus' Infamous Jalapeño Relish

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Pickled Asparagus
Pantry American

Pickled Asparagus

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
  4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
  7. 7 Enjoy!

By Behr

Pop's Dill Pickles
Pantry American

Pop's Dill Pickles

4.6

Prep
30 min
Cook
35 min
Total
185 min

Instructions

  1. 1 Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
  2. 2 Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
  6. 6 Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

By Ann Philbeck

Greek Yogurt Ranch Salad Dressing
Pantry American

Greek Yogurt Ranch Salad Dressing

4.6

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
  2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
  3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Spicy Dill Pickles
Pantry American

Spicy Dill Pickles

Prep
20 min
Cook
5 min
Total
1495 min

Instructions

  1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
  3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
  5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Gigantes (Greek Lima Beans)
Dinner Greek

Gigantes (Greek Lima Beans)

4.4

Prep
10 min
Cook
110 min
Total
600 min

Instructions

  1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
  2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
  4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
  5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Maroulosalata (Greek Romaine Salad)
Salad Greek

Maroulosalata (Greek Romaine Salad)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Halloumi and Zucchini Frittata
Breakfast Greek

Halloumi and Zucchini Frittata

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Dolmathes
Dinner Greek

Dolmathes

4.2

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
  3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
  4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

My Own Famous Stuffed Grape Leaves
Dinner Greek

My Own Famous Stuffed Grape Leaves

4.6

Prep
45 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
  2. 2 Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
  3. 3 Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
  4. 4 Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
  5. 5 Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

By Patti Moschonas

Arakas Latheros (Greek Peas with Tomato and Dill)
Dinner Greek

Arakas Latheros (Greek Peas with Tomato and Dill)

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
  2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Greek Spanakopita
Appetizer Greek

Greek Spanakopita

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
  3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
  4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
  5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER

Orzo and Tomato Salad with Feta Cheese
Lunch Greek

Orzo and Tomato Salad with Feta Cheese

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain; rinse with cold water.
  2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
  3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Greek Olive and Onion Bread
Dinner Greek

Greek Olive and Onion Bread

4.3

Prep
30 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. 3 Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. 5 Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat an oven to 450 degrees F (230 degrees C).
  7. 7 Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

By healthyfoodie

Speedy Spanikopita
Dinner Greek

Speedy Spanikopita

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
  2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
  3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
  4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
  5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap